Ingredients
For the Kale Salad:
- 1 bunch green kale, leaves cut off the stem and chopped
- 2 ears of corn, shucked & silk removed
- ½ cup cotija cheese, crumbled
- ¼ cup red onion, chopped
- 1-2 avocados, sliced or diced
- Crushed tortilla chips, for garnish
- ½ – 1 lime, juiced (for massaging the kale)
- Olive oil (for massaging the kale)
For the Cilantro Lime Dressing:
- ½ cup plain Greek yogurt
- ¼ cup fresh lime juice
- ¼ cup cilantro, chopped (leaves & stems are fine)
- 2 garlic cloves
- ¼ tsp salt
- ¼ tsp chipotle powder
Instructions
- Make the Dressing: Add plain Greek yogurt, fresh lime juice, chopped cilantro, garlic cloves, salt, and chipotle powder to a food processor. Blend until smooth. Cover and refrigerate until ready to use.
- Cook the Corn: Grilling method: Preheat your grill to medium-high heat. Place the shucked corn directly on the grill and cook for 10-12 minutes, turning occasionally until grill marks form. Transfer to a tray to cool, then cut off the kernels.
Boiling method: Bring a large pot of water to a boil on the stovetop. Add corn cobs once boiling, cover the pot, and boil for 1-2 minutes. Transfer to a tray to cool, then cut off the kernels. - Massage the Kale: Place chopped kale into a large bowl. Drizzle with olive oil and the juice from half to one lime. Using your hands, rub and squeeze the kale leaves for at least 5 minutes until they soften and reduce in volume.
- Toss the Salad: Add the cooked corn kernels, crumbled cotija cheese, chopped red onion, and avocado pieces to the bowl with the kale. Drizzle with your desired amount of cilantro lime dressing and gently toss to combine everything evenly.
- Serve: Sprinkle crushed tortilla chips over the top of the salad just before serving to add a crunchy texture. Serve immediately for the best freshness.
Notes
- You can choose to grill or boil the corn based on your preference; grilling adds a smoky flavor while boiling keeps it tender.
- Massaging the kale is essential to soften its tough texture and make the salad more enjoyable.
- For a vegan version, substitute the Greek yogurt and cotija cheese with plant-based alternatives.
- Adjust the amount of chipotle powder in the dressing to control the spice level.
- Serve immediately after adding crushed tortilla chips to maintain their crunchiness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Grilling and Boiling (primary cooking method is Grilling or Boiling corn, the rest is No-Cook preparation)
- Cuisine: Mexican
- Diet: Vegetarian
